Blueberry Scones and Others
Recipe type: Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
A simple and easy scone recipe that is to die for. Mix them up the evening before and bake in the morning. They are the best!
  • 2 cups flour
  • ½ cup sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon cinnamon (you can omit if using chocolate chips)
  • ½ teaspoon salt
  • 8 oz. unsalted butter, frozen
  • ½ cup heavy cream + some for brushing the tops
  • 1 large egg
  • 1½ teaspoons vanilla
  • 1 cup fresh or frozen blueberries (unthawed)
  • Topping: coarse sugar
  1. Whisk dry ingredients (the 1st five) together into a large bowl
  2. Grate the frozen butter.( I use a potato shredder).
  3. Add the butter to the flour mixture
  4. Combine the two mixtures together using your fingers, forks, or a pastry cutter until the mixture is like a pie crust or pea-sized pieces
  5. Chill in refrigerator while you mix the wet ingredients together
  6. Whisk the wet ingredients (heavy cream, egg, and vanilla) together into a bowl.
  7. Carefully pour the wet ingredients over the dry ingredients and add the blueberries.
  8. Mix together until the mixture is moistened.
  9. Put flour onto the counter and add the mixture, working the dough into a ball.
  10. The dough will be sticky.
  11. You can add more flour or more cream depending on what your dough needs.
  12. Press into a circle
  13. Pour onto the counter and, with floured hands, work dough into a ball as best you can.
  14. The dough will be sticky!
  15. If it’s too sticky, add a little more flour. If it seems too dry, add some cream.
  16. Press dough into a circle and cut into 8 wedges.
  17. You can also cut pieces in circles or squares if you prefer.
  18. (You will bake circles or squares in less time if the pieces are smaller than the scones).
  19. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
  20. Put scones 2-3 inches apart on a baking sheet and refrigerate for at least 15 minutes.
  21. [I refrigerate overnight and warm up in the morning for about 15 minutes before baking.]
  22. Bake in preheated oven at 400 F
  23. Bake for 15-18 minutes if using smaller circles; for 22-25 minutes if using wedges or until golden brown around the edges and lightly browned on top.
  24. Remove from the oven and cool.
  25. Refrigerate left-over scones for up to 5 days or for 2 days at room temperature.
Recipe by My Windowsill at